BARLEY ALBONDIGAS (MEATBALL) SOUP

Barley Albondigas (Meatball) Soup image

Provided by Molly53

Categories Grains

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb lean ground turkey or 1 lb beef
1/2 cup cooked pearl barley, cooking directions below
1/4 cup finely chopped onion
1 egg, beaten
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 quarts fat-free chicken broth
1 (14 1/2 ounce) can chopped tomatoes
1 cup chopped onion
1 cup thinly sliced carrot
1 (7 ounce) can chopped green chilies
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked pearl barley, cooking directions below
1/3 cup fresh cilantro leaves

Steps:

To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
Add 1 cup pearl barley and return to boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Makes about 3-1/2 cups.
For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
Refrigerate until ready to use.
For Soup: In large soup pot, combine all ingredients except cilantro.
Bring to a boil and simmer for 30 minutes.
Carefully add meatballs and continue to cook 20 minutes longer.
Stir in cilantro and serve.